Robin Quivers' Wild Rice and Bread Stuffing

Family medicine physician and clinical sexologist Dr. Rachael Ross joins radio host Robin Quivers — author of The Vegucation of Robin: How Real Food Saved My Life — to prepare a vegan, gluten-free stuffing the whole family will like!

Directions:• Preheat oven to 425 degrees.• In a small saucepot, combine the rice with 2 cups of the stock or water.• Bring to a simmer over medium heat.• Cover and cook for 45 minutes, or until the rice is tender. Set aside.• In a large saute pan, heat the oil over medium heat, and saute the leeks, carrot, celery, garlic and bay leaf until the vegetables are soft but not beginning to brown.• Mix in the cooked rice, bread, herbs, salt, black pepper, cranberries (if using) and the remaining 1 cup stock or water.• Bake in the oven for 25 minutes, or until golden brown.• Discard the bay leaf.